CN106107335A - Potato starch processing juice lactic acid beverage and preparation method thereof - Google Patents
Potato starch processing juice lactic acid beverage and preparation method thereof Download PDFInfo
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- CN106107335A CN106107335A CN201610446423.5A CN201610446423A CN106107335A CN 106107335 A CN106107335 A CN 106107335A CN 201610446423 A CN201610446423 A CN 201610446423A CN 106107335 A CN106107335 A CN 106107335A
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- Prior art keywords
- juice
- lactic acid
- potato starch
- gains
- enzymolysis
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 61
- 238000012545 processing Methods 0.000 title claims abstract description 40
- 239000004310 lactic acid Substances 0.000 title claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 31
- 229920001592 potato starch Polymers 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 241000894006 Bacteria Species 0.000 claims abstract description 37
- 230000008569 process Effects 0.000 claims abstract description 22
- 230000001580 bacterial effect Effects 0.000 claims abstract description 21
- 241000186604 Lactobacillus reuteri Species 0.000 claims abstract description 16
- 229940001882 lactobacillus reuteri Drugs 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 15
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 15
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims description 39
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 108090000637 alpha-Amylases Proteins 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 238000005238 degreasing Methods 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 claims description 5
- 238000009455 aseptic packaging Methods 0.000 claims description 5
- 241000385540 bacterium 10 Species 0.000 claims description 5
- 235000020247 cow milk Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 241000186866 Lactobacillus thermophilus Species 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 235000011497 sour milk drink Nutrition 0.000 abstract description 12
- 230000006870 function Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 239000005862 Whey Substances 0.000 abstract description 2
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000013406 prebiotics Nutrition 0.000 abstract description 2
- 230000005714 functional activity Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- 230000035943 smell Effects 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 16
- 235000015097 nutrients Nutrition 0.000 description 9
- 235000019890 Amylum Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 235000013618 yogurt Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 6
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003344 environmental pollutant Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 231100000719 pollutant Toxicity 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000009700 powder processing Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000011953 bioanalysis Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 239000002532 enzyme inhibitor Substances 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930008677 glyco alkaloid Natural products 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 239000010842 industrial wastewater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000003911 water pollution Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention provides the preparation method of a kind of potato starch processing juice lactic acid beverage, the method is by carrying out enzymolysis to potato starch processing juice, then utilize Lactobacillus plantarum, Lactobacillus reuteri and streptococcus thermophilus as fermented bacterium, obtain free from extraneous odour, sour-sweet moderate, no whey precipitation and the potato starch processing juice lactic acid beverage having good stability by bio-fermentation engineering.Sour milk beverage product of the present invention does not contain only the lactic acid bacteria of presently commercially available like product, adjust intestinal bacterial flora, promote the prebiotic functions such as alimentation, contain the functional activity material composition such as antioxidation in Rhizoma Solani tuber osi, anticancer, control blood glucose simultaneously, be suitable for various people's consumption and drink；Present invention process is simple, is suitable for sizable application, has good market prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to potato starch processing juice lactic acid beverage and preparation side thereof
Method.
Background technology
China is Rhizoma Solani tuber osi production and consumption big country, along with proposition and the enforcement of country's Rhizoma Solani tuber osi staple foodization strategy, as
The potato starch market demand of staple food base stock will increase sharply.But China's potato starch is processed at present
Journey needs extracting in water repeatedly, produces substantial amounts of by-product and discard juice.The discarded juice of potato starch processing contains
There are the inorganic nutrients units such as the organic nutrient substance such as substantial amounts of water soluble protein and saccharide, a small amount of starch, fiber, and potassium, phosphorus, calcium
Element, the water pollution index such as COD, BOD, SS is the highest, and direct discharge can cause body eutrophication, it is necessary to treated reach country
Just can drain in environment after standard.And the processing method such as bioanalysis of main flow, tradition flocculent precipitation, membrance separation precipitate at present
Although method, natural sedimentation etc. to a certain degree reduce associated contamination index, but because treatment facility investment is big, operating cost high because of
Element, actual application.Therefore the discarded juice of potato starch processing has become the problem that processing enterprise needs solution badly.
From the point of view of water body environment pollution angle, it is the highest that juice contaminative index is discarded in potato starch production and processing, enters
Environmental effect Water quality, but these pollutant all belong to nontoxic organic nutrient substance, become with other industrial wastewaters
Point entirely different, do not contain the hazardous contaminants such as heavy metal, and rich in a large amount of transformable nutrient substance compositions, as rich in
The lysine lacked in corn, calcium, potassium content are high, contain the multiple bioactive ingredients of Rhizoma Solani tuber osi in addition, live including albumen, biology
Property peptide, glycoalkaloid, various enzyme, enzyme inhibitor and polyphenol compound etc., these compositions have been observed that have antioxidation,
Blood pressure lowering, fat-reducing control the functions such as blood glucose, play important work at aspects such as prevention and treatment cancer, diabetes and cardiovascular disease
With.
Therefore, the discarded juice of Potato ring rot bacteria Starch formation recycles and has a high potential.Traditional physics, chemical treatment
Technique only considers how the so-called pollutant load reducing in discarded juice, and ignores wherein nutrient substance and other work
The recovery of property composition and comprehensive utilization, cause the huge waste of resource.Therefore, discarded juice Middle nutrition material is fully recycled
Composition, is processed into heath-function food, not only can reduce the financial burden of sewage disposal, also can realize resource and effectively turn
Change and utilize, increase Enterprise Integrated economic benefit, improve market competitiveness of enterprises, it is achieved the Green Development of Potato Industry.
But, waste potato starch liquid has starchy taste and other bad fishy smell, it is difficult to be prepared as popular acceptable
Excellent flavor beverage.Although " waste potato starch liquid increment processing technique " describes the method eliminated the unusual smell, but it is processed into
This highest (needing to use ion exchange resin and activity carbon treatment process), and the loss of nutrient substance can be caused, uncomfortable
In industrialization food processing field.
In sum, this area urgently seek a kind of low cost, Potato ring rot bacteria starch can be utilized to discard juice prepare
Nutritious, the method for excellent in flavor beverage.
Summary of the invention:
For the shortcoming of prior art, an object of the present invention is to provide a kind of potato starch processing juice lactic acid
The preparation method of beverage, the method comprises the steps:
(1) take potato starch processing produce fresh discarded juice, after filtering and impurity removing, add thermostable α-amylase and
Saccharifying enzyme carries out enzymolysis, it is thus achieved that enzymolysis juice；
(2) sugar content of regulating step (1) gained enzymolysis juice is 12～18%, and protein content is 1.0～4.5%,
And to add weight be gained enzymolysis juice gross weight 0.5～the complex stabilizer of 1.5%, then carry out homogenizing and sterilization processing；Institute
Stating the mixture that complex stabilizer is sodium carboxymethyl cellulose and pectin, the weight ratio of sodium carboxymethyl cellulose and pectin is 2:1
～1:2；
(3) bacterial strain is accessed the degreasing milk medium of step (2) gains containing variable concentrations, tames training step by step
Support；Described bacterial strain is Lactobacillus plantarum, Lactobacillus reuteri and streptococcus thermophilus；The domestication of above-mentioned three kinds of bacterial strains is cultivated as respectively
Carry out；
(4) in the bacterial population ratio than 0.5:1:0.5～1:0.5:1, by Lactobacillus plantarum, Lactobacillus reuteri and thermophilic
Streptococcus mixes；Described Lactobacillus plantarum and Lactobacillus reuteri have passed through the domestication of step (3) and cultivate；
(5) step (4) gains are inoculated in step (2) gains, in 37～43 DEG C of bottom fermentations 3～8h, after terminating
It is placed in 4 DEG C and carries out after-ripening 6～12h；
(6) step (5) gains are carried out aseptic packaging or sterilization processing, it is thus achieved that viable type or antibacterial type Rhizoma Solani tuber osi are formed sediment
Powder processing juice lactic acid beverage；Wherein viable type product lactic acid bacteria sum >=106cfu/mL。
As shown in the experimental example of the present invention, without enzymolysis processing, gained yogurt does not only has granular sensation, and uncooked amylum raw meat
Taste is obvious, and palatability is very poor, and acceptance is relatively low.
Although after enzymolysis processing, uncooked amylum fishy smell is weakened, but its fishy smell is clear and legible, it is impossible to obtain
The yogurt of good taste.
As shown in the experimental example of the present invention, the present inventor attempts utilizing the method for biofermentation to remove Rhizoma Solani tuber osi and forms sediment
The bad fishy smell of powder processing juice, but, utilize normal fermentation bacterium fermentation gained lactic acid or still there is the fishy smell that can distinguish, or
Acidity is the best, or has milk surum to separate out, it is difficult to obtain colory yogurt product.Through substantial amounts of experiment, inventor finds,
Cultivate when Lactobacillus plantarum, Lactobacillus reuteri and streptococcus thermophilus being carried out domestication, and press bacterial population than 0.5:1:0.5～1:
When fermenting as zymocyte after the ratio mixing of 0.5:1, gained yogurt does not only have uncooked amylum fishy smell, and sour-sweet degree is fitted
In, no whey separates out, and stability is fine, and under 4 DEG C of holding conditions, in the 20d time, bacterium number will not substantially reduce, albumen
Matter content is not less than 1g/100mL, acidity >=65 ° T.
Gained yogurt of the present invention is creamy white to light brown, the smooth exquisiteness of mouthfeel, sour-sweet moderate, has lactic acid bacteria fermentation
Faint scent, without starchy taste and other smells, is in close proximity to other sour milk beverages commercially available.
Preferably, in step (1), the addition of thermostable α-amylase and saccharifying enzyme is respectively 150～200U/mL and 200
～350U/mL.
Preferably, during enzymolysis, the method for enzymolysis is: be initially charged thermostable α-amylase, and 65～80 DEG C carry out liquefaction and process 10
～20min, slightly cool down, add saccharifying enzyme, 60～62 DEG C carry out saccharifying and process 30～50min.
Preferably, in step (2), during regulation sugar content, utilization is sucrose；Regulation protein content time, utilization be
Fresh cow milk or skimmed milk powder；The method of described homogenizing is: homogenizing 10～15min at 5～10MPa, 50～55 DEG C；Described sterilization
The method processed is: sterilization 10～30min at 80～105 DEG C.
Preferably, the method taming cultivation described in step (3) step by step is: bacterial strain is sequentially ingressed into containing 10%, 30%,
50%, the degreasing milk medium of step (2) gains of 60%, 80%, tames cultivation step by step, cultivates 4～8h for every grade at 37 DEG C,
Obtain containing bacterium 108The fermentation liquid of CFU/mL.
Preferably, the inoculum concentration in step (5) is 1-5%.
Preferably, after step (5) and before step (6), further comprise the steps of: and step (5) gains are carried out homogenizing
Process.It is furthermore preferred that before step (5) gains are carried out homogenizing process, step (5) gains are carried out acid adjustment process.Institute
The method stating homogenizing is: in 15～20MPa pressure, 50～55 DEG C of homogenizing 5～10min.
Further object is that and the potato starch processing juice lactic acid prepared by said method is provided
Beverage.
Beneficial effects of the present invention:
(1) present invention carries out the pretreatment of the discarded juice of potato starch processing by adding Starch Hydrolysis enzyme so that it is
A small amount of starch of middle residual is all hydrolyzed to the little molecule carbon source material that lactic acid bacteria can directly utilize, and on the one hand improves lactic acid
The efficiency of bacterium fermentation, eliminates the starch granules impact on sour milk beverage stability simultaneously.
(2) gained yogurt of the present invention does not has the bad fishy smell of the discarded juice of potato starch processing, mild acidity, does not has breast
Clear precipitation, and stability is fine；
(3) the sour milk beverage product that the present invention provides does not contains only the lactic acid bacteria of presently commercially available like product, adjusts intestinal
Bacteria flora, promotes the prebiotic functions such as alimentation, contains the function such as antioxidation in Rhizoma Solani tuber osi, anticancer, control blood glucose simultaneously and lives
Property material composition, be suitable for various people consumption drink；
(4) present invention process is simple, is suitable for sizable application, has good market prospect.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that following example are simply used
In the present invention is further detailed, it is impossible to be interpreted as limiting the scope of the invention, being skilled in technique of this field
Some nonessential improvement and adjustment that personnel are made according to foregoing invention content, still fall within protection scope of the present invention.
Embodiment 1
(1) potato starch discards juice by enzymolysis process
The fresh discarded juice (less than 6h after processing) potato starch processing produced, through 100 mesh filter-cloth filterings, removes
Remove large granular impurity composition.Adding thermostable α-amylase according to 150U/mL addition, 65 DEG C carry out liquefaction and process 20min, slightly
Cooling, adds saccharifying enzyme according still further to 200U/mL, and (two kinds of enzyme preparations are commercial solid or fluid product), 60 DEG C carry out saccharifying
Process 50min, it is thus achieved that enzymolysis juice.
(2) the fermentation allotment of juice composition, homogenizing, sterilization
The enzymolysis juice 1st step obtained adds sucrose makes sugar content reach 12%, adds fresh cow milk or skimmed milk powder, makes
Its protein content, to 1.0%, adds the complex stabilizer of 0.5% (relative to enzymolysis juice gross weight), after stirring and dissolving mixing,
At 5MPa, homogenizing 15min at 50 DEG C, after homogenizing completes, sterilize at 80 DEG C 30min, is cooled to 40 DEG C of effects.Complex stabilizer
For sodium carboxymethyl cellulose, pectin, the two ratio is 2:1.
(3) prepared by lactic acid bacteria fermentation seed liquor
Respectively leaven is sequentially ingressed into containing 10%, 30%, 50%, 60%, 80% (mass fraction) enzymolysis juice
Degreasing milk medium, tames cultivation step by step, cultivates 4～8h for every grade, make bacterial strain adapt to the nutrient environment containing enzymolysis juice for 37 DEG C.
Final acquisition contains bacterium 108The fermentation seed liquid of CFU/mL.Bacterial strain uses therefor is Lactobacillus plantarum, Lactobacillus reuteri, thermophilus
Bacterium is commercially available fermented bacterium.
(4) inoculation fermentation
In the bacterial population ratio than 0.5:1:0.5～1:0.5:1 by Lactobacillus plantarum, Lactobacillus reuteri and thermophilus
The fermentation seed liquid mixing of bacterium, is inoculated in the sterilized fermentation juice described in the 2nd step as total inoculum concentration 1%, and 37 DEG C issue
Ferment 8h, terminates to be placed on 4 DEG C and carries out after-ripening 6h.
(5) secondary allotment, homogenizing
The fermented product above-mentioned 4th step obtained adds citric acid, malic acid acid adjustment, 15MPa pressure, 50 DEG C of homogenizing 10min.
(6) packed products
Eventually pass aseptic packaging or pack rear 85 DEG C of pasteurizes 20～30min, obtaining viable type or antibacterial type respectively
Potato starch discards the sour milk beverage of juice processing and fermentation.Wherein viable type product lactic acid bacteria sum >=106Cfu/mL,
Under 4 DEG C of holding conditions, in the 20d time, bacterium number will not substantially reduce, and protein content is not less than 1g/100mL, acidity >=65 °
T。
This product is creamy white to light brown, the smooth exquisiteness of mouthfeel, sour-sweet properly, there is the faint scent of lactic acid bacteria fermentation
Taste, without starchy taste and other smells, is in close proximity to other sour milk beverages commercially available.
Embodiment 2
(1) potato starch discards juice by enzymolysis process
The fresh discarded juice (less than 6h after processing) potato starch processing produced, through 100 mesh filter-cloth filterings, removes
Remove large granular impurity composition.Adding thermostable α-amylase according to 200U/mL addition, 80 DEG C carry out liquefaction and process 10min, slightly
Cooling, adds saccharifying enzyme according still further to 350U/mL, and (two kinds of enzyme preparations are commercial solid or fluid product), 62 DEG C carry out saccharifying
Process 30min, it is thus achieved that enzymolysis juice.
(2) the fermentation allotment of juice composition, homogenizing, sterilization
The enzymolysis juice 1st step obtained adds sucrose makes sugar content reach 18%, adds fresh cow milk or skimmed milk powder, makes
Its protein content, to 4.5%, adds the complex stabilizer of 1.5% (relative to enzymolysis juice gross weight), after stirring and dissolving mixing,
At 10MPa, homogenizing 10min at 55 DEG C, after homogenizing completes, sterilize at 105 DEG C 10min, is cooled to 40 DEG C of effects.Stable composition
Agent is sodium carboxymethyl cellulose, pectin, and the two ratio is 1:2.
(3) prepared by lactic acid bacteria fermentation seed liquor
Respectively leaven is sequentially ingressed into containing 10%, 30%, 50%, 60%, 80% (mass fraction) enzymolysis juice
Degreasing milk medium, tames cultivation step by step, cultivates 4～8h for every grade, make bacterial strain adapt to the nutrient environment containing enzymolysis juice for 37 DEG C.
Final acquisition contains bacterium 108The fermentation seed liquid of CFU/mL.Bacterial strain uses therefor is Lactobacillus plantarum, Lactobacillus reuteri, thermophilus
Bacterium is commercially available fermented bacterium.
(4) inoculation fermentation
In the bacterial population ratio than 0.5:1:0.5～1:0.5:1 by Lactobacillus plantarum, Lactobacillus reuteri and thermophilus
The fermentation seed liquid mixing of bacterium, is inoculated in the sterilized fermentation juice described in the 2nd step as total inoculum concentration 5%, and 43 DEG C issue
Ferment 3h, terminates to be placed on 4 DEG C and carries out after-ripening 12h.
(5) packed products
Eventually pass aseptic packaging or pack rear 85 DEG C of pasteurizes 20～30min, obtaining viable type or antibacterial type respectively
Potato starch discards the sour milk beverage of juice processing and fermentation.Wherein viable type product lactic acid bacteria sum >=106Cfu/mL,
Under 4 DEG C of holding conditions, in the 20d time, bacterium number will not substantially reduce, and protein content is not less than 1g/100mL, acidity >=65 °
T。
This product is creamy white to light brown, the smooth exquisiteness of mouthfeel, sour-sweet properly, there is the faint scent of lactic acid bacteria fermentation
Taste, without starchy taste and other smells, is in close proximity to other sour milk beverages commercially available.
Embodiment 3
(1) potato starch discards juice by enzymolysis process
The fresh discarded juice (less than 6h after processing) potato starch processing produced, through 100 mesh filter-cloth filterings, removes
Remove large granular impurity composition.Adding thermostable α-amylase according to 180U/mL addition, 70 DEG C carry out liquefaction and process 15min, slightly
Cooling, adds saccharifying enzyme according still further to 250U/mL, and (two kinds of enzyme preparations are commercial solid or fluid product), 61 DEG C carry out saccharifying
Process 40min, it is thus achieved that enzymolysis juice.
(2) the fermentation allotment of juice composition, homogenizing, sterilization
The enzymolysis juice 1st step obtained adds sucrose makes sugar content reach 16%, adds fresh cow milk or skimmed milk powder, makes
Its protein content, to 2.5%, adds the complex stabilizer of 1% (relative to enzymolysis juice gross weight), after stirring and dissolving mixing,
5～10MPa, homogenizing 13min at 52 DEG C, after homogenizing completes, sterilize at 90 DEG C 20min, is cooled to 40 DEG C of effects.Stable composition
Agent is sodium carboxymethyl cellulose, pectin, and the two ratio is 1:1.
(3) prepared by lactic acid bacteria fermentation seed liquor
Respectively leaven is sequentially ingressed into containing 10%, 30%, 50%, 60%, 80% (mass fraction) enzymolysis juice
Degreasing milk medium, tames cultivation step by step, cultivates 4～8h for every grade, make bacterial strain adapt to the nutrient environment containing enzymolysis juice for 37 DEG C.
Final acquisition contains bacterium 108The fermentation seed liquid of CFU/mL.Bacterial strain uses therefor is Lactobacillus plantarum, Lactobacillus reuteri, thermophilus
Bacterium is commercially available fermented bacterium.
(4) inoculation fermentation
In the bacterial population ratio than 0.5:1:0.5～1:0.5:1 by Lactobacillus plantarum, Lactobacillus reuteri and thermophilus
The fermentation seed liquid mixing of bacterium, is inoculated in the sterilized fermentation juice described in the 2nd step as total inoculum concentration 3%, and 40 DEG C issue
Ferment 5h, terminates to be placed on 4 DEG C and carries out after-ripening 10h.
(5) secondary allotment, homogenizing
Do not carry out acid adjustment, 18MPa pressure, homogenizing 8min at 52 DEG C.
(6) packed products
Eventually pass aseptic packaging or pack rear 85 DEG C of pasteurizes 20～30min, obtaining viable type or antibacterial type respectively
Potato starch discards the sour milk beverage of juice processing and fermentation.Wherein viable type product lactic acid bacteria sum >=106Cfu/mL,
Under 4 DEG C of holding conditions, in the 20d time, bacterium number will not substantially reduce, and protein content is not less than 1g/100mL, acidity >=65 °
T。
This product is creamy white to light brown, the smooth exquisiteness of mouthfeel, sour-sweet properly, there is the faint scent of lactic acid bacteria fermentation
Taste, without starchy taste and other smells, is in close proximity to other sour milk beverages commercially available.
Comparative example 1
In addition to not carrying out enzymolysis processing, remaining is consistent with embodiment 1.
Comparative example 2
During except fermentation, using outside pediococcus acidilactici, remaining is consistent with embodiment 1.
Comparative example 3
During except fermentation, using outside lactobacillus casei, remaining is consistent with embodiment 1.
Comparative example 4
During except fermentation, using outside Lactobacillus plantarum, remaining is consistent with embodiment 1.
Comparative example 5
During except fermentation, using outside Lactobacillus reuteri, remaining is consistent with embodiment 1.
Comparative example 6
During except fermentation, using outside streptococcus thermophilus, remaining is consistent with embodiment 1.
Experimental example
Embodiment 1-3 and comparative example 1-6 are carried out product sensory quality evaluation, and result is such as
Shown in Tables 1 and 2.
The impact on product sensory quality of table 1 enzymolysis processing
Use enzymatic hydrolysis residual starch to form monosaccharide molecule, relatively obtain the yogurt product of good stability without enzymolysis processing
Product, eliminate product uncooked amylum stink smell (being shown in Table 1) simultaneously to a certain extent, but still remain the uncooked amylum fishy smell that can distinguish.
On the basis of enzymolysis, commercially available lactic acid bacteria used to fermentation screens, it is thus achieved that 3 kinds of fermenting properties are the most newborn
Acid strain (wherein Lactobacillus reuteri individually ferments and can thoroughly deviate from uncooked amylum fishy smell), and the removing uncooked amylum that can ferment
The lactic acid bacteria culturers (being shown in Table 2) of bad smell, but it has a small amount of milk surum precipitation phenomenon, by proportioning test repeatedly, with 3 kinds of differences
Lactic acid bacteria proportioning Mixed inoculation ferments, and can obtain without uncooked amylum fishy smell, sour-sweet moderate, and the smooth exquisiteness of mouthfeel is analysed without obvious milk surum
Go out, the sour milk beverage having good stability.Combine lactate fermentation eventually through enzymolysis, thoroughly eliminate residual starch to product stability
Harmful effect with taste flavor, it is thus achieved that the potato fruit sour milk beverage product that organoleptic quality is all good.
Claims (10)
1. the preparation method of a potato starch processing juice lactic acid beverage, it is characterised in that described method includes walking as follows
Rapid:
(1) take the fresh discarded juice that potato starch processing produces, after filtering and impurity removing, add thermostable α-amylase and saccharifying
Enzyme carries out enzymolysis, it is thus achieved that enzymolysis juice；
(2) sugar content of regulating step (1) gained enzymolysis juice is 12～18%, and protein content is 1.0～4.5%, and adds
Entering weight is gained enzymolysis juice gross weight 0.5～the complex stabilizer of 1.5%, then carries out homogenizing and sterilization processing；Described multiple
Closing the mixture that stabilizer is sodium carboxymethyl cellulose and pectin, the weight ratio of sodium carboxymethyl cellulose and pectin is 2:1～1:
2；
(3) bacterial strain is accessed the degreasing milk medium of step (2) gains containing variable concentrations, tames cultivation step by step；Institute
Stating bacterial strain is Lactobacillus plantarum, Lactobacillus reuteri and streptococcus thermophilus；The domestication of above-mentioned three kinds of bacterial strains is cultivated as to carry out respectively；
(4) in the bacterial population ratio than 0.5:1:0.5～1:0.5:1, by Lactobacillus plantarum, Lactobacillus reuteri and thermophilus
Bacterium mixes；Described Lactobacillus plantarum and Lactobacillus reuteri have passed through the domestication of step (3) and cultivate；
(5) step (4) gains are inoculated in step (2) gains, in 37～43 DEG C of bottom fermentations 3～8h, terminate to be placed on 4
DEG C carry out after-ripening 6～12h；
(6) step (5) gains are carried out aseptic packaging or sterilization processing, it is thus achieved that viable type or antibacterial type potato starch add
Work juice lactic acid beverage；Wherein viable type product lactic acid bacteria sum >=106cfu/mL。
Adding of method the most according to claim 1, it is characterised in that in step (1), thermostable α-amylase and saccharifying enzyme
Dosage is respectively 150～200U/mL and 200～350U/mL.
Method the most according to claim 1 and 2, it is characterised in that during enzymolysis, the method for enzymolysis is: be initially charged high temperature resistant α
Amylase, 65～80 DEG C carry out liquefaction and process 10～20min, slightly cool down, add saccharifying enzyme, and 60～62 DEG C carry out saccharifying process
30～50min.
Method the most according to claim 1, it is characterised in that in step (2), during regulation sugar content, utilization is sucrose；
During regulation protein content, utilization is fresh cow milk or skimmed milk powder；The method of described homogenizing is: 5～10MPa, 50～55
Homogenizing 10～15min at DEG C；The method of described sterilization processing is: sterilization 10～30min at 80～105 DEG C.
Method the most according to claim 1, it is characterised in that the method taming cultivation described in step (3) step by step is: will
Bacterial strain is sequentially ingressed into the skimmed milk containing step (2) gains that mass fraction is 10%, 30%, 50%, 60%, 80% and cultivates
Base, tames cultivation step by step, cultivates 4～8h, obtain containing bacterium 10 for every grade at 37 DEG C8The fermentation liquid of CFU/mL.
Method the most according to claim 1, it is characterised in that the inoculum concentration in step (5) is 1-5%.
Method the most according to claim 1, it is characterised in that after step (5) and before step (6), also includes step
Rapid: step (5) gains are carried out homogenizing process.
Method the most according to claim 7, it is characterised in that the method for described homogenizing is: in 15～20MPa pressure, 50
～55 DEG C of homogenizing 5～10min.
Method the most according to claim 7, it is characterised in that before step (5) gains are carried out homogenizing process, to step
Suddenly (5) gains carry out acid adjustment process.
10. the potato starch processing juice lactic acid beverage prepared according to method described in any one of claim 1-9.
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